Ingredients with Measurements:
- 2 cups chopped cucumber
- 1 cup chopped nasturtium leaves
- 1/2 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1 garlic clove, minced
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 cups tomato juice
- Salt and pepper to taste
- Optional: croutons or diced avocado for garnish
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, combine the chopped cucumber, nasturtium leaves, onion, bell pepper, garlic, olive oil, and red wine vinegar. Pulse until the mixture is finely chopped and well combined.
2. Add the tomato juice to the blender and blend until the mixture is smooth.
3. Season with salt and pepper to taste.
4. Chill the gazpacho in the refrigerator for at least 1 hour before serving.
5. Serve the gazpacho in bowls, garnished with croutons or diced avocado if desired.
Time:
Preparation time: 15 minutes
Chilling time: 1 hour
Total time: 1 hour 15 minutes
5. Temperature:
Serve chilled.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 120
Fat: 8g
Carbohydrates: 11g
Protein: 2g
Sodium: 420mg
Fiber: 2g
Sugar: 7g
Substitutions for ingredients:
- If you don't have nasturtium leaves, you can substitute arugula or watercress.
- If you don't have red wine vinegar, you can use white wine vinegar or apple cider vinegar.
- If you don't have tomato juice, you can use canned tomatoes or fresh tomatoes that have been pureed in a blender.
Variations:
- Add a diced jalapeno pepper for some heat.
- Use vegetable broth instead of tomato juice for a different flavor.
- Add a diced avocado to the blender for a creamier texture.
Tips and tricks:
- Make sure to chill the gazpacho for at least 1 hour before serving to allow the flavors to meld.
- If the gazpacho is too thick, you can thin it out with a little water or more tomato juice.
- Taste and adjust the seasoning as needed before serving.
Storage instructions:
Store leftover gazpacho in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Gazpacho is meant to be served cold, so there is no need to reheat it.
Presentation ideas:
Serve the gazpacho in clear glass bowls or cups to show off the vibrant green color.
Garnishes:
Top the gazpacho with croutons or diced avocado for some texture and flavor.
Pairings:
This gazpacho pairs well with a light salad or grilled fish.
Suggested side dishes:
Serve the gazpacho with a side of crusty bread or crackers.
Troubleshooting advice:
- If the gazpacho is too thick, you can thin it out with a little water or more tomato juice.
- If the gazpacho is too thin, you can add more cucumber or nasturtium leaves to thicken it up.
Food safety advice:
Make sure to wash all produce thoroughly before using it in the recipe.
Food history:
Gazpacho is a traditional Spanish soup that is typically made with tomatoes, cucumbers, peppers, onions, and garlic. This version adds the unique flavor of nasturtium leaves to the mix.
Flavor profiles:
This gazpacho is refreshing and tangy, with a slight peppery flavor from the nasturtium leaves.
Serving suggestions:
Serve this gazpacho as a light lunch or dinner, or as a refreshing appetizer on a hot summer day.
Related Categories
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Region: Spanish
Taste: Fresh, Tangy, Savory, Zesty, Herbaceous